Pan fried
Grey Mullet with a saffron broth

Ingredients

1 x 140-170g Grey Mullet Fillet
1 Baking Potato
1 Shallot
Olive Oil
3 Tiger Prawns
1 Garlic Clove
150ml Dry White Wine
300ml of Chicken or Vegetable Stock
Pinch of Saffron
150g Baby Spinach
2 Scallops
30g Butter
Chervil

Method

1.Peel a baking potato, cut into a small dice, cook
in boiling salted water until tender, drain and set to one side.

2. To make the broth, sauté a finely diced shallot in
a drizzle of oil for 1-2 minutes, add a pinch of crushed garlic and season. Add
150ml of dry white wine and reduce by half, add 300ml of

3. Add the chicken or fish stock and reduce by half
again. Remove from the heat, add a pinch of saffron and check seasoning.

4. Cut the Mullet Fillet into two pieces, cut two or
three slashes into the skin, drizzle with oil and season well. Place the pieces
in a hot pan skin side down for 2-3 minutes to crisp and colour; transfer the
pan to a hot oven for a further 3 minutes to finish cooking.

5.Wilt 150g of baby spinach leaves in a pan with a
knob of butter, season to taste.
6. Over a gentle heat, slowly swirl 30g of diced
butter into the broth to thicken slightly and give a glossy sheen, finish with
chopped chervil.

7. To serve, arrange the diced potato and wilted
spinach towards the centre of a clean pasta bowl. Spoon over the broth, sit the
pieces of Grey Mullet on top of the spinach and finish with more finely chopped
chervil. To further enhance the broth, add 3-4 pan fried Tiger Prawns.

Baked Gurnard on a bed of roasted vegetables

Gurnard is a white firm bodied fish that can take strong
flavours

Ingredients

1 x 500g   Gurnard filleted and boned
Smoked paprika
2  Tomatoes skinned diced
1   Shallot
1   Small Courgette
1   Clove garlic
1   Small aubergine
1   Red pepper diced
3   Baby new potatoes blanched
Fresh thyme parsley
Farington balsamic dressing

1. Check the Gurnard fillets for bones
2. Season with salt and paprika, roll the fillets
   in a little of the Farington Balsamic dressing and seal quickly in a little
   oil, remove the fish from the pan and leave to one side
3. In the same pan sauté the shallots, add the
   courgettes and aubergine.
4. Put all the other ingredients in the pan season,
   place the gurnard on top and finish in the oven at 180c and cook ten minutes.
5. Place the vegetables on the bottom of the plate,
   arrange the fillets of gurnard on top and garnish by drizzling some of the
   Farrington Balsamic Dressing.

Queen of puddings

For the pudding
• 225ml/8fl oz milk
• 225ml/8fl oz double cream
• 1 vanilla pod, split
• 100g/3½oz caster sugar
• 5 free-range egg yolks
• 140g/5oz fresh breadcrumbs
• 2 lemons, zest only
• 200g/7oz raspberry jam

For the meringue topping

• 4 free-range egg whites
• 110g/4oz caster sugar
• 1 tbsp icing sugar, for dusting

Preparation method

1. Preheat the oven to 160C/310F/Gas 2.
2. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
3. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
4. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
5. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.
6. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
7. Remove from the oven and allow to cool.
8. Increase the oven temperature to 190C/375F/Gas 5.
9. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
10. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
11. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
12. To serve, remove from the oven and serve immediately

Grilled Northamptonshire Wood Pigeon and Kohlrabi Salad

Ingredients (serves 4)

4 Wood pigeon
3 Medium kohlrabi
1 Teaspoon English mustard
6 Tablespoons of Farrington’s mayonnaise
Ground white pepper

Selection of mixed salad leaves (rocket, curly endive, and baby red chard)

4 sprigs of fresh thyme
200ml Mellow Yellow rapeseed oil
200ml Veal or brown chicken stock
¼ Chives (finely cut)

To Grill the Wood Pigeon:
• Preheat the oven to 180°C and place a tray in oven to preheat
• Remove the breasts from the wood pigeon, leaving the skin on.
• Chop the excess carcase bones from the wood pigeon and place the bones on a tray and place in a pre heated oven.
• Roast the bones until golden brown and then place the bones into a colander to remove any excess fat/oil.
• Place the drained wood pigeon bones and fresh thyme into a saucepan and cover with the chicken or veal stock. Bring to the boil and simmer gently for 20 minutes.
• Season the wood pigeon breasts with salt and pepper and place them skin side down on to a pre-heated griddle pan.
• Grill for 4 – 5minutes on each side, and then remove from griddle pan to rest for 3-4 minutes on a tray with kitchen paper.

To Make the Kohlrabi Salad:
• Peel the kohlrabi and then slice finely on a sharp mandolin.
• Cut the sliced kohlrabi into thin strips.
• Mix the mustard and the Farrington’s mayonnaise together.
• Add the mayonnaise and mustard mixture gradually to the shredded kohlrabi, ensuring that final mix is not too wet.
• Add the chopped chives to the mixture.
• DO NOT season the kohlrabi mix until immediately before serving as it will break down and become too mushy.

To Make the Wood Pigeon Dressing
• Drain the wood pigeon stock through a fine sieve and keep warm.
• Place the wood pigeon stock into a suitable container and then gradually incorporate the remaining Mellow Yellow rapeseed oil into the stock either by using a whisk or an electric hand blender.
• Season to taste with salt and pepper.

Poached Organic Salmon with Minted English Peas and Girolle Mushrooms

Serves Four

4 x 150g Organic Salmon Fillets (skin on)
1 Packet of Pea Shoots (picked and washed)
200g Girolle mushrooms (stalks scraped, washed and drained)
400g Fresh English Peas (podded)
150g Unsalted Butter (room temperature)
4 Leaves of fresh mint
2g Curly parsley (finely chopped)
Salt
Ground White Pepper
100ml Mellow Yellow Rapeseed Oil

Method:
1.Vac-pac the salmon fillets with a little Mellow Yellow rapeseed oil and a piece of zest of lemon. Or alternatively if the salmon is being pan fried place the salmon fillet into seasoned flour skin side down and shake off any excess flour. Take half of the butter and with a pastry brush, brush a thin layer on the floured skin side. Put aside in a thick bottomed sauce pan add 500ml of water and 100g of butter, bring to the boil.

2.Half fill a medium sized saucepan with water and heat to 65c. Keep on a low heat to maintain a constant temperature, checking with a thermometer.
3. Place the vac-pac salmon pieces into the 65c water and cook for 10 minutes with a timer. If pan frying the salmon, heat a non-stick frying pan to a medium heat and add the rapeseed oil.
4.Season the salmon fillets on the flesh side with the salt and ground white pepper.
5.Place the salmon fillets skin side down into the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat.
6. While the salmon is cooking, add the peas to the water and butter mix and simmer gently for 3-4 minutes until the peas are tender.
7.If pan frying the salmon, cook it on the skin side for approx 5 minutes and then turn it over onto the flesh side and continue cooking for a further 4-5 minutes on a medium to low heat.
8. Drain the peas from the water and butter mix, but keep the cooking liquor. Place the hot peas into a food processor.
9. Roughly chop the fresh mint leaves and add them to the hot peas.
10. Pulse the food processor until the peas are crushed and add a little of the drained cooking liquor to keep the crushed peas moist. Remove the crushed peas from the food processor and put aside and keep warm.
11.Heat a non-stick frying pan to a high heat and add a little Mellow Yellow rapeseed oil, then add the girolle mushrooms and pan fry for 2-3 minutes.
12. As the mushrooms are just finishing cooking add the finely chopped curly parsley and mix thoroughly. Remove the mushrooms from the frying pan and drain on to some kitchen paper.
13. As the pan fried salmon is finishing cooking add the remaining butter and turn the heat up slightly so the butter stars to foam and spoon this over the salmon. Remove the salmon from the pan and place on some kitchen paper to remove any excess oil.
14.Remove the vac-pac salmon from the water and cut open the bags. Remove the cooked salmon and place on some kitchen paper to also remove any excess juices.

To Serve:
Place a spoon of the crushed peas and mint in the middle of the serving bowl and place the organic salmon fillet (poached or pan fried) on top. Spoon the pan fried girolle mushrooms around the salmon, garnish with the pea shoots. Then drizzle a little of the remaining Mellow Yellow rapeseed oil over the salmon and mushrooms.

Scotch Eggs

Ingredients

• 4 large free-range eggs
• 275g Cumberland sausage meat
• salt and freshly ground black pepper
• 125g/4oz plain flour, seasoned with salt
• 1 free-range egg, beaten
• 125g panko breadcrumbs
• vegetable oil, for deep frying

Preparation method
1. Place the eggs, in to boiling water for exactly 6 minutes.
2. Remove the eggs and place into iced water immediately.
3. Drain the cooled eggs after about 5 minutes.
4. Then carefully peel the eggs.
5. Divide the sausage meat mixture into four and flatten each out on the palm of your hand.
6. Place the egg into the centre of the flattened sausage meat and carefully wrap the meat around the egg. Ensuring it covers all the egg and is well sealed.
7. Dip each sausage meat-coated egg in the seasoned flour, rolling to coat completely, then dip and roll into the beaten egg and then into the breadcrumbs do this twice so that you get a nice coating on the egg.
8. Heat the deep fat fryer to 170c.
9. Carefully place each scotch egg into the hot oil and deep-fry for 6-8 minutes, until golden and crisp and the sausage meat is completely cooked.
10. Carefully remove from the oil with a slotted spoon and drain onto a cloth.

Farrington’s Parsley and Caper Mayonnaise
Ingredients
• Farrington Garlic mayonnaise
• Lilliput capers
• 4 medium banana shallots
• 1 bunch fresh parsley

Preparation Method
1. Finely dice the banana shallots & run under cold water for a few minutes to remove any harshness in taste.
2. Chop the bunch of parsley finely.
3. Roughly chop the capers.
4. Add all the ingredients into the garlic mayonnaise mix and season.

Hot Turkey and Caramelised Onion Tart with Melting Stilton Cheese

Ingredients: (Serves 4)
4 x 9”/22 cm Pre-cooked puff pastry discs
400g Caramelised onions
200g Stilton cheese
100ml Farrington’s mellow yellow rapeseed oil
200g cooked turkey meat (flaked)
½ Bunch rocket salad leaves (picked and washed)
Salt & pepper

Method:
1. Spread the caramelised onions evenly over the pre-cooked puff pastry discs, leaving a 5mm gap from the edge of the pastry
2. Place the flaked cooked turkey evenly on top of the caramelised onions
3. Crumble the Stilton cheese, then sprinkle evenly on top of the turkey
4. Place in a pre-heated oven at 180° C for 10-12 minutes until the Stilton cheese has melted
5. Remove from the oven and scatter the rocket leaves over the top of the tart
6. Drizzle the rapeseed oil liberally over the tart and serve

The Funky Chicken

For the chicken

Remove the skin and the fillet from the supreme (retain the fillet), butterfly the remaining breast creating a pocket, cut the banana to size, season and roll in spinach leaves, then slide into the pocket in the chicken. Spread the reserved fillet out and fit over the top of the banana pocket sealing it in. Enclose the breast in cling film to create a barrel. Place it into boiling water for 15 – 20 minutes until cooked.

For the potatoes

Peel potatoes and finely dice, peel garlic and finely chop, place on a baking tray, season and drizzle with oil, and cook for 20 mins at 190 until golden brown

For the sauce

Make stock up and reduce by a 1/3, add 4 fl oz of Orange Juice then the shot of Cointreau, reduce by half, season and thicken if necessary

For the spinach

Saute the remaining Spinach in Olive oil and season, this will need straining as spinach releases lots of water

Alternatively you can take  the strain out of cooking and let Portfolio Events do it for you! They cater for dinner parties of 4 through to buffets for thousands. They can be contacted on  (01604) 686 726, or visit their website for more details www.portfolioevents.com

Jerk salmon recipe

Thanks to Richard for providing us with some Caribbean sunshine and flavours!
Fish supplied by Steve at www.freshfishtogo.co.uk Other ingredients supplied by Daily Bread www.dailybread.co.uk

Ingredients
Fillets fresh trout
1kg new potatoes
1 bunch asparagus
4 shallots
Fresh parsley
Fresh tarragon
250g unsalted butter
50ml white wine
25ml white wine vinegar
100ml double cream
10 white peppercorns
Table salt
White pepper
Seasoned flour

Method
Place new potatoes in to warm water bring to the boil until just cooked
Roughly chop the shallots and tarragon stalks as well and place in a pan with the white wine, vinegar and cream and the peppercorns reduce this on the stove by half.
Whilst the potatoes are cooking and the sauce is reducing cut the tips of the asparagus of so you have a spear that is about 4cm long.
The remainder of the asparagus slice in to fine rounds.
Place the trout fillets in the seasoned flour skin down and then season the flesh side with table salt
Place a non stick pan on a medium heat to warm up
Pass the cream reduction through a sieve and then gently whisk the butter in to the cream reduction over a low heat once you have started to add the butter you can not boil the sauce or it will split add, add the butter bit at a time and continuously whisk until its incorporated into the cream then season with salt and pepper add some chopped parsley.
Place the fish in the non stick pan with a touch of oil and cook for about 4-5mins skin faced down and flip over for 1minute and remove from pan.
Put asparagus into boiling water for about one minute crush the new potatoes with a fork season with salt and pepper add asparagus rounds and place in a ring or mould on the plate place spears on top and sauce round the outside and trout on top of the potatoes and asparagus.

 Thanks to Steve from http://www.freshfishtogo.co.uk for supplying the trout and Leafcycles for the vegetables www.leafcycles.co.uk

Thanks to Anthony for a great recipe.
Anthony Horn, Head Chef at the Red Lion, East Haddon www.redlioneasthaddon.co.uk/

Method 

1. Heat the oil in the pan, add the washed and dried rice, and cook quickly until the rice begins to crack. 

2. Lower the heat in the pan, add the onion and garlic and sweat. 

3. Pour on the white wine, sprinkle in the saffron and leave to simmer. 

4. Cut the courgette into four length ways, remove the seeds and cut into large dice. 

5. Check the rice, making sure it has not stuck to the bottom of the pan. 

6. Add a ladle of stock to the pan and the courgettes, continue to stir occasionally. 

7. When the rice is cooked, add the grated parmesan and butter, season to taste and serve.

Mediterranean Puy Lentil Casserole

Serves one
Ingredients 

50g Finely chopped red onion 
1 clove garlic finely chopped
4 tomatoes Eye removed
1 carrot finely chopped
1 stick celery finely chopped
6 french beans blanched and diced
100ml vegetable stock
50ml red wine
50g Puy lentils 
Miso to taste -
Soya sauce to taste
6 fresh basil leaves
Olive oil 

Method
1 Sweat the onion and garlic, add the carrots and the celery increase the heat and lightly brown the vegetables.
2 Dice the tomatoes, mix in with the vegetables and simmer, pour on the stock and red wine add the puy lentils and cook until the vegetables are soft and the lentils are cooked, if the mixture gets dry add water or more stock.
3 When the mixture is cooked season with the miso and soya sauce, sprinkle with torn basil leaves 

All the ingredients for these tasty recipes have been supplied by Leafcycles www.leafcycles.co.uk and Daily Bread www.dailybread.co.uk 

Huge thanks to Richard for the recipes 

Pan-fried Moroccan Pork with Cous Cous and yoghurt

Serves 4
600g pork fillet or tenderloin
1 fresh red chilli seeded and finely chopped
1 tsp fresh grated ginger
1 tsp chilli flakes
2 Garlic clove
1 tsp ground cinnamon
2 tsp ground cumin
4 tbsp sultanas
4 tbsp pine nuts
2 tbsp olive oil
1 orange segmented 
4 tablespoons of fresh mint
Juice of a fresh lemon
Salt & pepper

Method

Put the chopped chilli, chilli flakes, garlic, grated ginger, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon of salt in bowl, mix well. Add the pork strips and refrigerate for 30 mins.

Heat the remaining oil in a large frying pan over a medium heat. Add the pork marinade and stir fy for 1-2 minutes. Turn over, add the orange and cook for a further 2-3 minutes until the pork is cooked through. Stir through the chopped mint and service with natural yoghurt and cous cous.
A huge thanks to Karen for creating and cooking such a great recipe, Karen can be contacted on kj.davies@ntlworld.com.